Cut
Beverly Hills, CA 90212
Phone: (310) 275-5200
- Price:
- $$$$
- Cross Street:
- Beverly Drive
- Best of Citysearch:
- Steak 2008, Steak 2007, Steak 2006
- Hours:
- Mon-Sat 5:30pm-10:30pm
Editorial Review for Cut – by Tara de Lis
The Scene
Awash in his trademark white color scheme, architect Richard Meier (Getty Center) eschews both the dim lighting and dark-leather booths of traditional steakhouses, and the whimsical designs of L.A.'s more recent insurgence. There's nary an antler chandelier in sight. Industry honchos, their arm candy, and overwhelmed hotel guests lounge in middle-of-the-room booths or stylish swivel chairs. Stellar service is synchronized, polite and polished.
The Food
Wolfgang Puck proffers the kind of decadent protein-heavy appetizers, red meat mains and stiff martinis that four-picture deals should be made over. Imaginative bone marrow flan is meltingly rich, and crispy pork belly exudes just a hint of maple. For entrees, 21-day-aged rib eye is supple, but pales next to delicately charred, perfectly pink Nebraskan sirloin--the extra two weeks of aging serves it well. The real scene stealer is a tender rotisserie duckling for two, its meadow-y lavender marrying sweet honey reduction. Comparably light mille feuille with McGrath strawberries is a refreshing ending.
Editorial content is independent of paid advertisers. Any expenses are paid for by Citysearch.
Insider Tips
ParkingEven with the validation, valet parking is $10. It's worth it to peruse the neighborhood for street spots.
What to DrinkMartinis are well-made and the classic version features an olive trio: One plain, one stuffed with blue cheese, and a third filled with jalapenos. The wine list is a gem, and includes in-depth tableside service regardless of bottle price.
Look GoodThe walk to the bathroom is long, but does provide an excuse to traverse more "Pretty Woman" hotel territory.
User Reviews for Cut
08/27/2008 Posted by JohnSeieiei
Four of us went last night for dinner. The appetizers took 45 minutes to come out and were unimpressive. The waiter was rude when we inquired on how they were coming along after 35 minutes of waiting. The tempura soft shell crab was cold and the kobe sashimi was swimming in an overwhelming sauce. The steaks were horrible. One of the filets came out raw when we ordered it medium and the waiter proceeded to argue with me that maybe I wanted it well done then. The new york strip was a lousy cut from the end that was super thick and narrow. Not the type of steak I would expect to be served at $60 a pop. The sides were nothing special and the mushrooms with shishito peppers were nauseating. All in all a horrible meal but at least the manager was nice enough to say he was going to comp dessert for us and then forgot to take that off the bill as well. The only upside of the meal were the fries which were really good and the sliders were good too.
Pros: French Fries & Sliders
Cons: Steaks, Appetizers, Service- Trifecta!!!!
07/28/2008 Posted by kdrouet
The ambience was great but I cannot say the same for our steaks. I ordered the Nebraska 35 day aged New York steak and my table mate ordered a American Wagyu Filet. The steaks were dry and charred on top. We both ordered the steaks medium rare and the steaks were anything but. The ends of the steak were medium well and middle was maybe medium. The bar tender offered to get us another steak but we passed. We didn't feel like waiting another 25 mins for our food. The manager of the restaurant was nice and invited us back to try Cut again. I doubt I would go back, MASTROS is my place for steaks.
Pros: Great Appetizers and ambience
Cons: Steaks are not very good.
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